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3/4

This was a GREAT recipe - my husband loved it. I cooked the polenta in homemade chicken broth and used cottage cheese instead of ricotta. I expected to have leftovers but it went quickly!! It was super easy recipe too - I will for sure make it again.

gloriast
from Calgary, AB
/ 10.03.2015

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I made this last night with just a few changes. I added yellow bell peppers with the onions, and I added basil and oregano to them to give it more flavor. I made the polenta with chicken stock and parm cheese. I used 1/4 cup less liquid than required. When assembling I spread some sun dried tomato pesto on the polenta before adding the vegs. I would use more mozzarella next time, but otherwise it was great. The pesto did add a little oil to it which I was able to drain it off easily,

EileenO1234
from Atlanta, Ga
/ 02.18.2015

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Made this as the main dish for a Vegetarian Thanksgiving. It was a hit! The combination of flavors is outstanding. It's warm and filling and great!

dawnspring
from los angeles, ca
/ 12.20.2012

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I wanted to eat meat today, so I added organic sausage meat to the veggie mix, as well as mushrooms and some fresh herbs. Since I have so much swiss chard in the garden and hate to waste, I replaced the onion with the swiss chard stems, cut up very small and caramelized. I added parmesan to the polenta instead of mozzarella and used fresh mozzarina to top. Its so good!!!

luceb
from Montréal, Québec
/ 09.09.2012

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Made this with 1 1/2 times the swiss chard and a swiss/gruyere blend instead of the mozzarella. delicious and easy. also cooked the polenta with 4 cups chicken broth - whisking constantly for a creamy texture. No trouble with it not setting up as others mentioned.

tia
from Downingtown, PA
/ 07.13.2012

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This tastes just great. I thought I didn't like chard, but I loved this. YES, it will be soupy unless you bake the heck out of it. It will also set up nicely if you let it get all the way to room temp before serving, and in fact it's probably best to treat it as a make-ahead dish. But even if yours comes out runny, think of it as a pudding and you'll be fine.

dahliat
/ 05.25.2012

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Thought this was incredibly easy and a perfect warm winter meal. I had all ingredients except for ricotta, so I used 2% plain greek yogurt instead (Fage). A gamble, but it totally paid off, turned out delicious! And it seems like it might be healthier that way anyway.
In any case, I loved it. Will definitely make it again and might try adding more veggies to the mix.

valsmiller
from Denver, CO
/ 02.04.2011

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This does take time, but it's worth it! The list of common ingredients come together to create a great dish.
I live at altitude, and found it took less time for the polenta, and for the dish to bake.
Will def. make again - followed the recipe exactly.

Boulder_Sarah
from Boulder, CO
/ 12.14.2010

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Made exactly as
directed, except
eggbeaters instead
of eggs. Although
time consuming,
very, very good!
I've made it a few
times now and
haven't had a
problem with it
staying together. I
topped it with a
marinara sauce, and
it is a perfect
vegetarian meal!

A Cook
from Boulder, CO
/ 10.30.2010

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Cooked polenta in chicken stock -- would've used veggie if we'd had it -- added sauteed mushrooms and substituted chard for kale on hand. Cooking times seemed accurate. Most important to cook liquids out of veggies before baking. Quite tasty!